My favourite way to use this recipe, is as a salami/sausage option on pizzas. It also makes an interesting "sprinkle" on salads or buddha bowls. Or simply enjoyed as a sneaky snack!!
Make sure you have previously frozen and defrosted the tofu.
Turn the oven on to preheat it - 180C, fan forced.
In a medium bowl, add all the ingredients, except the tofu. Mix to combine well.
Open the tofu packet and drain off any liquid. Pull off a handful of tofu, then squeeze it thoroughly to remove as much moisture as possible. Break the tofu into large crumbs and add these to the bowl.
Stir again until all is well combined. Spread the mix onto a baking sheet lined with baking paper or silicone sheet. Separate into crumbs/small lumps as much as possible.
Place the baking sheet in the middle of the oven. Bake the crumbs until well browned, about 30 minutes. Remove from the oven and move the crumbs around every 10 minutes, to ensure the crumbs are cooked evenly.
Use the crumbs immediately, or store in the fridge for a week or so.
TOMATO PASTE:
I find I only use it in small amounts at any one time. So, in order to not waste any, I usually buy it in preportioned sachets, which come in a box of four. Each portion is about 2 tablespoons, so perfect for this recipe. If I am going to be cooking a number of dishes that use tomato paste, I will buy it in a jar, so that I avoid the extra packaging of the sachets.
TOFU:
In preparation for making this recipe, make sure you have previously frozen and defrosted a block of firm tofu (the kind you buy from the refrigerated section of the supermarket). This step is important, as it makes the texture of the tofu more chewy and "sausagey". What I do is put the tofu into the freezer as soon as I buy it, them move it to the fridge the night before making this dish.
0 servings
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